Description
Classic Southern Butter Swim Biscuits recipe that creates tender, flaky layers with a crispy edge.
Ingredients
Scale
- 2½ cups (312 g) all-purpose flour, unbleached
- 1 ¾ cups (414 ml) buttermilk, room temperature, low-fat or whole
- ½ cup (113 g) unsalted butter, cut into 1-inch cubes
- 4 tsp baking powder, fresh
- 1 tbsp (12 g) granulated sugar
- 2 tsp kosher salt
Instructions
- Step 1: Set the oven to 450°F (232°C) and allow it to heat completely. Place the 1-inch cubes of unsalted butter into a square glass baking dish. Transfer the dish to the preheated oven and allow the butter to melt until it is bubbling but not browned. Monitor carefully to prevent burning.
- Step 2: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and kosher salt until thoroughly combined and evenly distributed.
- Step 3: Slowly add the room-temperature buttermilk to the dry ingredients. Stir gently with a spatula or spoon until just combined. Some lumps remaining in the batter is appropriate; avoid overmixing to maintain biscuit tenderness and fluffiness.
- Step 4: Carefully remove the baking dish from the oven with the melted butter. Pour the biscuit dough over the melted butter without disturbing it excessively. Using a spatula, gently spread the dough evenly across the baking dish. Do not worry about achieving a perfectly neat layer as the dough will settle after cutting.
- Step 5: Place the baking dish in the oven and bake for 23 minutes. The biscuits are done when the top is a golden brown color and the edges begin to crisp. Halfway through baking, rotate the baking dish to ensure even browning. If edges brown too quickly, gently tent the dish with aluminum foil after 15 minutes. Remove from oven and allow biscuits to cool for at least 2 minutes before serving.
Notes
- Room Temperature: Store biscuits in an airtight container at room temperature for up to 2 days to maintain texture and flavor.
- Refrigeration: Refrigerate biscuits in an airtight container for up to 7 days. Bring to room temperature before serving.
- Freezing: Wrap biscuits tightly in plastic wrap or aluminum foil, then place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature before reheating.
- Monitor butter closely during melting at 450°F (232°C) to avoid browning; you want it bubbling but not browned.
- If your biscuit dough is too sticky to handle, sprinkle in additional flour, 1 tablespoon at a time, mixing gently until workable.
- Confirm freshness of baking powder before use; expired leavening agents can cause biscuits to not rise properly.
- Rotate baking dish halfway through the baking time to ensure even cooking and browning.
- Tent with foil after 15 minutes of baking if edges brown too quickly to prevent overcooking.
- Reheat biscuits at 350°F (177°C) for 5 to 7 minutes or until warmed through.
- Serve biscuits warm alongside scrambled eggs or a fresh fruit salad for breakfast.
- Pair with honey butter or homemade jam to enhance flavor options.
- Use biscuits to make biscuits and gravy or layer in breakfast sandwiches.
- Incorporate into savory casseroles or serve as a base for Southern-style brunch plates.
- Top with maple syrup or drizzle with honey for added sweetness.
- Complement with creamy cheese sauce or zesty jalapeño spread for additional flavor.
- Choose unbleached, good quality all-purpose flour to give the biscuits proper structure for rise and texture.
- Use unsalted butter for a clean and balanced flavor, critical for the buttery layers and crisp edges.
- Buttermilk should be room temperature for proper mixing and achieving tender biscuits. If unavailable, a substitute can be made by adding vinegar or lemon juice to regular milk.
- Baking powder must be fresh for effective leavening; check the expiration date to ensure fluffiness.
- Granulated sugar dissolves well and balances the salty butter flavor without making biscuits sweet.
Nutrition
- Serving Size: 1 biscuit
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg